This recipe of Andhra style tomato pachadi is tangy, sour and spicy.
Condiment, Side Dish
Andhra, South Indian
(husked split black gram)
byadagi or kashmiri red chilies
10 to 12
heaped chopped tomatoes
or 150 grams tomatoes
¼ to ⅓
for grinding or add as required
sautéing tomato pachadi mixture
Heat 1 tablespoon oil in a pan. Keep the flame to a low.
Add ½ teaspoon mustard seeds. let them begin to crackle.
When they begin to crackle, add 1 teaspoon urad dal.
Stirring often fry the urad dal on a low flame till they turn golden.
When the urad dal turns golden, then quickly add 2 byadagi or kashmiri red chilies (broken and seeds removed) and 8 fenugreek seeds.
Mix and stir till the red chilies change color. Take care that they should not burn.
Then immediately add 1 cup heaped chopped tomatoes and 10 to 12 curry leaves and 1 pinch asafoetida. mix very well.
Add salt as per taste and mix again.
On a low to medium-low flame saute this mixture till the tomatoes soften.
Keep on stirring at intervals. In case the tomatoes start sticking to the pan, then sprinkle some water and continue to cook.
The tomatoes should soften completely and become mushy. They should be cooked well.
Once the tomatoes have cooked well, then switch off the flame. Add ½ teaspoon tamarind. There should be no seeds in the tamarind.
Mix again and let this pachadi mixture become warm or get cooled.
making tomato pachadi
Then add in a chutney grinder jar. Also add ¼ to ⅓ cup water for grinding or as required.
Grind to a smooth consistency.
Using a spatula or spoon add the tomato pachadi in a bowl. Serve with any dosa varieties, idli varieties or vada varieties.
To make thakkali pachadi recipe more spicy, you can increase the amount of red chilies.
full recipe -